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Scaling Good Eggs

These past few months, we’ve been laser-focused on serving our core customers to make Good Eggs an even better grocery option for home cooks. We’ve expanded our selection to carry the best ingredients all in one place; introduced weekly original recipes to inspire our community to cook and eat seasonally; released a new iOS app to make shopping from local producers even easier; and introduced (free) next-day delivery if you order by 10pm.

All of this hard work and focus is delivering tremendous results. More and more folks are relying on Good Eggs to feed their families every week, with overall sales growing faster than ever. Recently, we celebrated our first $100,000 day in sales, the majority of which went to our community of local farmers and foodmakers, who make the most amazing food with integrity and sustainability.

As a next step, I’m excited to announce that we’ll have help scaling our business to the next level from our new CEO, Bentley Hall. Bentley will join as a partner to me and my co-founder, Alon, while I will remain chairman of the board. The three of us will grow Good Eggs to serve more customers, provide unparalleled service and continue building a unique supply chain of food to expand the market for great local food.

Bentley is a driven entrepreneur who brings a unique combination of experience to our team, having spent the past decade working with mission-driven food businesses. At Plum Organics, one of the shining stars of the B-Corp movement and innovator in organic kid and baby foods, Bentley helped scale the business from zero to $100M+ in sales. Prior to that, he worked at Clif Bar, another mission-driven business that reached great scale, all while staying true to an authentic culture that values sustainability, health and good food.

Bentley is thrilled to be joining Good Eggs (as a customer first, and now as a business partner), and deeply understands the point of view of a food producer. And like our team, he is motivated by the work that we’re doing to build a more sustainable food system—one that supports small farmers and food producers by connecting them directly to customers who value their high quality products.

Stay tuned for exciting next steps in the Good Eggs journey as we keep pushing the envelope on good groceries in 2016, reach new levels of scale and accelerate our impact on the local food community.

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Introducing The Good Eggs iOS App: The Best Ingredients for Cooking, All in One Place

Here at Good Eggs, we’re committed to serving our amazing Bay Area community and helping them share their love for food and cooking. That starts with creating a shopping experience where you can easily buy the local, seasonal ingredients that you love to cook with. Over the past few weeks, we’ve already made big strides toward making Good Eggs an even better grocery option for home cooks with faster delivery and easier packaging returns.

Along with these changes comes our biggest one yet. Today, we’re excited to introduce our iOS app for iPhone and iPad. We’ve rebuilt the Good Eggs shopping experience from the ground up, which means you’ll get the same local ingredients you’ll find on our site, all in an easy-to-use app. Order tomorrow’s dinner ingredients in the time it takes your coffee to brew (and get them the very next day!), or snag those late-summer tomatoes while you’re thinking about them during your commute.

Adding to your basket is a cinch with our handy quick-add buttons.

Faster, personalized search— informed by your order history—so you can find exactly what you’re looking for.

See your recent orders in one place with our new Reorder button. Add your favorites to your basket so that you can enjoy them again!

Easy access to your upcoming order allows you to change your delivery date or add to an existing order.

Our goal is to inspire you to cook and eat with the seasons, using the best ingredients from local food producers. Today’s changes are all about serving passionate home cooks, like you, because you’re the community that will help us work toward our mission and expand the market for great local food.

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It’s Happening—Next-Day Delivery Is Here!

We’re proud to work with some of the Bay Area’s best local farmers, ranchers, chefs and food producers—it’s their hard work that makes it possible to bring you delicious local food! Because of their production and harvest schedules, they typically need a few days to prepare your food. And up until now, our delivery options reflected that: when you shopped on Good Eggs, you were only able to select delivery two days later, at the earliest.

Starting today, if you place your order by 10pm, you'll be able to get your groceries the very next day! We understand that passionate home cooks aren’t necessarily planning and shopping for the whole week in advance. You want—and need—faster delivery for the seasonal, local ingredients that make up your meals. We’ve taken your feedback and worked with our producers to shorten the turnaround, using better tools and software, making it more convenient for you to shop. 

Here’s how next-day delivery works:

Place your order on our website

Edit or add to your order by 10pm

Receive it at your home or office at the time you select

We’ve also changed our delivery windows to fit more easily with your schedule. We now offer two or four hour delivery windows from 10am-9pm. That means you can now get your groceries before lunch (Sunday brunch, anyone?). And we’ve lowered prices for delivery, too—though our most popular option remains the free one for orders over $60. As always, you’ll be able to choose the delivery option that’s right for you at checkout.

Our goal is to make Good Eggs the absolute best grocery option for home cooks. With next-day convenience and new delivery options, we hope that shopping from local producers is even easier!  

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Good Eggs 2.0 – A plan for our future

To grow and sustain local food systems worldwide. That was our mission when we started Good Eggs and we remain driven by it today. In the four years since we began, we've built something extremely special in service of that mission. A groundswell of loyal customers have come to rely on us as a different kind of grocery store: the best local food, harvested fresh, delivered to your door.

What we didn't fully understand when we started was that we were creating a new category that required a different approach to supply chains, logistics, and commerce – all of the pieces of getting food from local producers to the kitchens of our customers. It was, and is, complicated, way more complicated than we ever anticipated. We have learned so many lessons, many of them learned “the hard way” by making mistakes and seeing the consequences. As soon as we realize a mistake, we need to correct it, learn from it, and proceed onwards in service of our mission. When building a software business, hard lessons are learned in code and quickly corrected; when building a food and logistics business, hard lessons involve people, and partners, and are very hard to correct. As CEO I take full responsibility for any and all of our mistakes along the way as well as their consequences.  

The single biggest mistake we made was growing too quickly, to multiple cities, before fully figuring out the challenges of building an entirely new food supply chain. We were motivated by enthusiasm for our mission and eagerness to bring Good Eggs to more people. But the best of intentions were not enough to overcome the complexity. Today we realize that in order to continue innovating in San Francisco, our original market, in order to continue figuring out all the complexity that is required to achieve our mission, we cannot productively maintain operations in other cities.

With a heavy heart I’m announcing that effective Friday, we will be closing our operations in Los Angeles, Brooklyn and New Orleans and reducing staff at our San Francisco HQ. We will be accepting our last orders in LA, New York City and New Orleans today. This is the hardest decision I’ve had to make in my career, but I know it is right for our company and our mission.

We spoke this morning to those employees who will be leaving us. We will help them as much as possible to transition to new opportunities. I want to thank all of our employees for their earnest hard work to support the Good Eggs mission. I also want to thank our dedicated producers and partners in those markets who continue to make food with so much integrity and heart. I am humbled to have worked with them and very sad to part ways.

Good Eggs will move forward. I know we have learned a tremendous amount through this process that will make us a stronger company going forward – these are painful lessons, but extremely valuable ones. We are going to use these lessons and our resources here in San Francisco to build on our strength in our home market, the Bay Area. We’ve seen consistent success here with so many loyal customers, hundreds of amazing producer partners, and a dedicated team that remains 100+ strong. Our partners at Sequoia and Index Ventures continue to support us on our journey and know that this is the right move in service of our long-term prospects. Their support of our company and our mission has been so helpful to me in this process and gives me even more confidence for our future.

Over the coming months we will introduce exciting new product improvements that will make Good Eggs even more convenient, more inspirational, and tastier. We’ll work harder than ever to support the Good Eggs community in the Bay Area and help our phenomenal customers and producers share their love of food and cooking with each other.

When we started Good Eggs, we had a desire to create a company that, at its core, would do something good in the world by supporting local food systems. We remain committed to that philosophy and extremely ambitious in the scope of our vision. We are grateful for your support as we start this next chapter.

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A Berrylicious Start to Summer!

With school out and vacation in sight, we’re gearing up for another exciting summer. There’s no better way to celebrate the warm weather than with a bounty of berries. So, we’re excited to kick off Berry Week!

Today through June 14, you’ll be able to add free berries to your order when you shop your local Good Eggs marketplace. Just look for the “Free Berries” listed in the marketplace, add ‘em to your basket along with your other items before checking out—and those luscious beauties are yours.

Throughout the week, look for our hashtag #berryweek on Facebook, Instagram and Twitter where we’ll be posting berry-inspired tips and recipes. True to form, we’re also hosting an Instagram recipe contest—enter a photo of your favorite berry recipe to be considered for a giveaway featuring an Everlane Weekender bag and Heath Ceramics bowl. Be sure to also tag us @good_eggs and add the hashtag #goodeggseats to your post!

And what better way to enjoy a berrylicious week than with your favorite pairings? Look for these berry bundles in your marketplace!

Everyone’s favorite combo: strawberries n’ cream.

Fresh berries and omega-packed spinach—just the wake up call you need.

Berries and feta make for a salty-sweet pair that can’t be beat.

Have a Berry Wonderful Week!

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Good Eggs is coming to Manhattan!

Since launching in Brooklyn nearly two years ago, we’ve been amazed by how quickly our community of eaters and farmers and foodmakers has grown. Throughout that time, we’ve received overwhelming requests—especially from fellow Manhattanites—that they want more ways to shop for local food.

So as a next step, we’re excited to announce that we’re bringing Good Eggs to Manhattan! We’ll be delivering to a handful of downtown zip codes to start. If you live in 10003, 10010, 10012, 10013 or 10014, you can now get great food delivered right to your doorstep. Shop our marketplace—available for delivery seven days a week—for local produce, pasture-raised meats and dairy, chef-made meals, baked goods and more. And we’re also adding some incredible new producers!

Brodo bone broths: New York-based Brodo makes nutrient-packed bone broths—awesome as a base for soups or sip ‘em straight from the jar.

Food52 handmade goods: We’ve paired up with our friends at Food52 to bring you the best of both worlds: great food AND handmade kitchenware.

Baz Bagel & Restaurant: A neighborhood bagel shop and lunch counter, Baz specializes in hand-rolled bagels and appetizing fare from smoked fish to homemade cream cheeses and salads. 

And many more coming soon!

We’ll be delivering to more neighborhoods in the coming months. In the meantime, check here to see if we deliver to your Manhattan neighborhood—delicious groceries await!

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Bravo-cado for Spring!

The days are getting longer, the flowers are beginning to bloom, and the bounty of fresh, spring produce is upon us—all the more reason to eat seasonally. To start the season off right, we’re celebrating with everyone’s favorite green friends: avocados. That’s right—it’s officially Avocado Week!

When you shop your local Good Eggs marketplace now through April 26, you’ll be able to add two free avocados to your order. Just look for the “Free Avocados” listed in the marketplace, add ‘em to your basket along with your other items before checking out—and they’re yours.

Throughout the week, look for our hashtag #avocadoweek on Facebook, Instagram and Twitter where we’ll be posting avocado tips and recipes. We’re also hosting an avocado recipe photo contest—enter a photo of your favorite avo-tastic recipe to be considered for an avocado-green KitchenAid mixer!

And what better way to enjoy an avo-licious week than with your favorite pairings? Look for these avo-recipe bundles in your marketplace!

Your classic BLT, even better with avocado—this is what food dreams are made of

Breakfast of champions: avocado toast

A pair for the win: buttery, smooth avocado and zingy citrus

Happy Avocado Week!

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Good Eggs is now a B Corporation

When we started Good Eggs, we founded it with a mission: to grow and sustain local food systems worldwide. More broadly, we had a desire to create a company that, at its core, would do something good in the world. With those values in mind, we’re thrilled to announce that Good Eggs is now a Certified B Corp.

B Corporations are a new type of corporation that uses the power of business to solve social and environmental issues. Unlike traditional corporations, Certified B Corporations commit to considering the impact of their decisions not only on their shareholders, but also on their stakeholders like employees, community and the environment.

B Lab, the non-profit behind B Corps, was founded in 2006 and created the B Impact Assessment, a rigorous evaluation that holds companies to higher standards of transparency, accountability, and performance. The comprehensive B Corp Assessment provides a framework for us to evaluate our successes in addressing these issues. It also keeps us honest and striving to do more: it highlights areas for improvement as we continue to grow and put down roots in more cities across the country.

At the core of Good Eggs is the idea that we’re all responsible for helping to create a better world—and that a better world can be delicious! By becoming a B Corp, we’re dedicating ourselves to upholding the principles that first ignited our hearts and minds: people matter, our land is priceless, and everyday choices make a difference. The natural alignment of B Lab’s values with our own make it an exciting and logical fit for us.

Andy Fyfe, a member of the Community Development team at B Lab, shares that "B Lab is ecstatic to welcome Good Eggs to the family of Certified B Corporations… Good Eggs is a thriving example of a company redefining success in business by drastically improving the way people eat. We're inspired by the mission of Good Eggs and look forward to a bright future of harnessing the collective impact of its mission alongside a diverse community of other like-minded businesses."

With this certification, we’ll be joining over 1,200 Certified B Corporations around the world that are committed to using business for the benefit of society, not just shareholders. Included in that group are some of our very own producers: Alter Eco; Love & Hummus; Traditional Medicinals; Vermont Creamery; Sea to Table and Beanfield—all of whom make us even prouder to call ourselves a B Corp.

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As we approach the end of 2014, let's take a moment to think back to our most memorable eats and consider which foods will stick around next year. Here’s what we predict will shake up the food world in 2015!

Maple Syrup Goes Big

Once considered a traditional breakfast topping, maple syrup is having a break-out moment in the culinary world. From seafood glazes and meat rubs to natural energy boosters and cocktails, this sugar alternative is winning over chefs and home cooks with its universal appeal. Vermont has long had a reputation for producing the best maple syrup, and we couldn’t agree more. The organic Grade A maple syrup from our friends at Branon Family Maple Orchards has a beautiful golden hue and rich, smooth maple flavor. It makes for a great glaze on roasted root vegetables or as a sweetener for classic granola.

King of Greens: Radicchio

Radicchio is a type of chicory that is a rising a star. Its mild bitterness and crunchy texture add a fresh twist to any salad, and it also pairs well as a side dish with other bitter greens. We love it in mixed green salads dressed with some fresh lemon juice and a touch of vinegar. For a sweeter flavor, our partners at Dirty Girl Produce recommend seasoning the leaves with herbs and garlic, then tossing it on the grill. While you wouldn’t typically think of grilling greens, the technique adds a nice contrast of texture. Give it a try on the grill at home!

Cauliflower Gets Its Heyday

Make way, broccoli. It’s cauliflower’s time to shine. Once overshadowed by its green cousin, cauliflower is now being used in all different culinary forms. Mash it up to give vegan dishes a hint of creaminess, roast bite-sized florets for a meaty, caramelized effect, or cut the head into thick slices and broil them like you would a meaty steak for a different take on vegetarian mains. Cauliflower takes on so many wonderful flavors -- there’s no doubt this veggie will continue to hold the top vegetable spot next year.

Brothing is the New Juicing

If you’ve ever been on a juice cleanse, you know it can leave you feeling pretty hangry. Souping, on the other hand, feels nourishing, soul-satisfying, and heartier. Bone broths, stocks made by boiling bones from sustainably raised animals, have become especially popular. Simmering the bones at a low temperature for several hours draws out the minerals, amino acids, collagen, and gelatin, leaving you with a nutrient-dense broth. We have to give a shout out to Mama Tong, whose hearty bone broths are inspired by classic home recipes that are based on traditional Chinese medicine. They’re delicious on their own, as a base for soups and stews, or as an immune-boosting drink when you’re sick.

Eggs: They’re What’s For Dinner

We’re excited to see eggs-for-dinner getting more play. When you don’t have the energy to cook or you’re short on ingredients, good quality eggs never disappoint. They’re packed with protein, cook up in a matter of minutes, and can take on the flavor of anything you want them to be. We recommend the pasture-raised eggs (some of our faves are from Say Hay Farms), which have bright yellow yolks. Bake ‘em in some spicy tomato sauce, fry them up for an easy sandwich, or poach them to top off a salad or quick pasta dish. Can we all agree that eggs are pretty much the most perfect food?

Fried egg font by Handmade Fonts.  We look forward to another year of delivering you the freshest groceries! goodeggs.com

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Whiskey Cider Smash 

Why we love it: No shaker or special cocktail gear required, but you get all the same holiday signature cocktail class!

  TIP: Garnish any cocktail with thinly sliced fruit––such an easy way to make a simple drink feel outstanding.

  Ingredients:

2 ounces of your favorite whiskey

juice of ½ lemon

3-4 ounces chilled sparkling apple cider

Thinly sliced apples to garnish (We sliced our apples whole and left the stem on for an extra rustic look)

  Directions:

Pour bourbon and lemon juice into champagne glasses, top with sparkling cider and garnish with sliced apples.

   Inspired by Martha Stewart

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Cranberries for Orange-Scented Sauce and Holiday Cocktails

This Thanksgiving, save time with an easy citrus cranberry sauce and toast your guests with a sparkling cranberry cocktail.

Orange-Scented Cranberry Sauce

Why we love it: This recipe is so simple, it’s not really a recipe at all––plus you can make it up a week in advance. One more thing to cross off the Thanksgiving to-do list!

Good Eggs Tip: Make this extra large recipe and serve some with your Thanksgiving cheese board to dollop on top of each small bite.

Ingredients:

2 bags (12 ounces each) fresh cranberries

1 ½ cups sugar (we like ours tart, but you may want to add more sugar to taste)

4 wide strips of orange zest (use your peeler)

1 cup fresh orange juice

1-2 Tablespoons finely chopped fresh ginger (optional for extra zing)

salt and freshly ground pepper to taste

Directions:

Combine cranberries, sugar, orange zest , ginger and ¾ cup of water in a saucepan over medium heat. Bring to a boil and then turn down to a simmer. Add orange juice, stir and cook until berries pop and mixture thickens. (About 20-25 minutes)

Season with salt and pepper to taste.

Inspired by Martha Stewart and busy Thanksgiving hosts everywhere!

Cranberry 75 over Fresh Cranberry Ice Cubes

Why we love this: Bright and light––a great palate cleanser before the food festivities begin. Plus, who wouldn’t love glints of ruby-red cranberries shining through their holiday cocktail?

Tip: Make cranberry ice by placing 3-4 fresh cranberries in each section of your ice tray, fill with water and freeze. Use them for all your holiday chilling needs!

Ingredients:

1 ounces gin

½ ounces cranberry simple syrup (see recipe below)

½ ounces fresh lemon juice

sparkling wine or seltzer

Directions:

Combine gin, cranberry syrup, and lemon juice in an ice-filled cocktail shaker. Shake, strain and pour into a glass over cranberry ice cubes. Top with sparkling wine or selzer.

Cranberry Simple Syrup

Ingredients:

 1  cup fresh cranberries

3/4 cup sugar

⅓ cup honey

1 cup water

½ teaspoon fresh lemon zest

Directions:

Combine all ingredients in saucepan and simmer until cranberries just begin to burst. Strain and cool.

Inspired by Bit by a Fox

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A Hearty Thanksgiving Salad

Fall Harvest Salad of Kale, Delicata Squash and Pomegranate Seeds

Why we love it: This salad is a perfect companion––and refreshing contrast––to all the rich deliciousness on the Thanksgiving table.

Good Eggs Tip: Cook with color––whether you’re making a salad or roasting veggies, dress up the dish with a sprinkling of fresh pomegranate seeds or dried cranberries.

Ingredients:

For the salad:

3 delicata squash (Cut length-wise, scooped and sliced into half moons. You can sub in any winter squash you like, too)

2 tablespoons olive oil

1 bunch curly purple kale (Stemmed and torn into small pieces. You can sub in your favorite kind of kale, too)

seeds of ½ a pomegranate

salt to taste

For the dressing:

juice and zest of 1 lemon

4 tablespoons olive oil

1 tablespoon maple syrup

salt and freshly ground pepper to taste

  Directions:

Preheat oven to 400°F while you cut and seed squash.

Toss squash slices with olive oil and lay in a single layer on a baking sheet. Sprinkle with salt and roast at 400°F or until browned and tender (about 15 minutes). Set aside and let cool.

Combine all the dressing ingredients in a small, clean jar with a lid. Close tightly and shake well to combine.

In a large bowl, incrementally add dressing to kale, tossing and tasting as you go until the kale is coated but not dripping. Add cooled squash, ¾ of the pomegranate seeds and lightly toss together. Taste again and add dressing as needed.

Sprinkle remaining pomegranates over the salad and serve!

*It’s not necessary, but nobody will complain if you add a few shavings of your favorite hard, sharp cheese.

Inspired by The Year In Food

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Savory & Sweet Galettes: Caramelized Onion and Classic Apple

Galettes 2 Ways: Caramelized Onion and Classic Apple

We’ve got nothing against pie, but a galette is a busy Thanksgiving host’s best kept secret! Some dishes are grand, complicated culinary feats, but others––like this free-form onion tart and apple slab galette––will make your guests swoon despite being insanely easy.

Good Eggs Tip: To save time, take the semi homemade route. Use ready-made pie dough for the crust––it’s the perfect base for either of these recipes and you’ll still have the fun of shaping it.

 Caramelized Onion Galette

Why we love it: The humble onion becomes sweet and majestic when you add some butter, heat, time––and thyme!

Ingredients:

1 disk of pie dough, large enough for a 9” pie (defrosted, but still cool)

flour for dusting

4 tablespoons butter

6 medium onions, peeled and thinly sliced

3 sprigs of fresh thyme, plus extra for garnish

salt to taste

1 egg beaten

Directions:

Preheat the oven to 375°F. Heat butter in heavy-bottomed pot, add onions and thyme sprigs, then saute over medium heat until onions are caramelized, about 20 to 30 minutes. Salt to taste. Remove from heat and let cool.

Meanwhile, on a well-floured surface, roll out chilled pie dough into a 12 to 14-inch circle (about ⅛ inch thick). Don’t worry if your shape is more blobby than circular––any irregularities just add to the homemade charm!

Transfer rolled-out dough to a baking sheet lined with parchment paper and let it firm up in the fridge for about 10 minutes. Spread the cooled onions over the center, picking out the thyme sprigs. Leave a good inch or two around the edge so you have ample dough to fold up around the onions.

Fold up the edges, making sure there are no holes. Willy-nilly works or you can use a pinch and fold method like we did here.

Once your tart is all wrapped up, coat the folded edges with beaten egg using a pastry brush––or your fingers!

Bake at 375 °F for 40 to 50 minutes––or until the crust is golden brown on the bottom. Let cool slightly, garnish with a pinch of fresh thyme and serve warm.

Inspired by Alice Waters’ Onion Tart Recipe in The Art of Simple Food

Classic Apple Galette

Why we love it:  This recipe has all the same buttery, flaky goodness and fall fruit flavor as a traditional tarte aux pommes, but it’s a breeze to make and beautiful to boot!

Ingredients:

1 disk of pie dough, large enough for a 9” pie (defrosted, but still cool)

flour for dusting

2 medium apples, sliced about ⅛-inch thick (Choose your favorite local variety––we used Pink Ladies)

1-2 tablespoons of sugar (we used Unrefined Mascobado Cane Sugar)

1 large egg, beaten

Directions:

Preheat oven to 375°F. On a well-floured surface, roll out chilled pie dough into 14 by 10-inch rectangle (about ⅛ inch thick)––and as always with galettes, don’t worry about making it perfect––they’re supposed to be rustic! Transfer rolled-out dough to a baking sheet lined with parchment paper and let it firm up in the fridge for about 10 minutes. 

Lay apples over the dough, overlapping them in neat little rows and leaving a 1½ to 2-inch border. 

Fold-up and egg-coat the galette in the same manner as described in the Onion Galette recipe steps 4 & 5. Then, sprinkle apples and crust with sugar and bake at 375 °F for 40 - 50 minutes, or until crust is browned and apples are soft and caramelized.

**If you’re cooking for a crowd, consider doubling the recipe. The galette’s rectangular shape makes scaling up easy.

Inspired by Bon Appetit

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Introducing Your Easiest, Most Delicious Thanksgiving Yet!

Ah, Thanksgiving: A time to enjoy the company of family and friends, celebrate the bounty of fall, and go for a third helping of stuffing. While you can't control things like crazy traffic, you can de-stress all of your meal planning and prep. Skip the trip to the grocery store pre-order everything you'll need from our Thanksgiving marketplace starting today. We'll deliver it all for free!

The Tastiest T-day, Delivered Free Satisfy all of your feast needs with local, sustainable and seasonal delights. We have all the ingredients for a truly memorable meal (and brunch the next day)—from the freshest produce and handmade pies to pasture-raised turkeys and prepared sides. Did we mention we'll deliver everything to your door for free? Just select your pre-order date, fill your basket, check out and we'll take care of the rest.

Check Out Your Local Thanksgiving Market San Francisco Bay Area  •  Los Angeles  •  New Orleans  •  Brooklyn

Giving Back This Thanksgiving This year, we've made it super easy to donate fresh produce right from our marketplace! We're working with local food banks to help get great food those in need: The SF-Marin Food Bank in the Bay Area, Food Forward in LA, Second Harvest in New Orleans, and City Harvest in New York.

Just look for produce marked "Donate me," add to your basket, check out and we’ll donate the items directly to your local food bank. The first unit of produce is on us, but you can always purchase a larger quantity to donate if you're feeling festive.

With all the planning and prep that goes into Thanksgiving—not to mention dealing with Uncle Frank once he’s found the punch bowl—time savers are key. We’re here to make getting delicious, local food the easiest part of your holiday.

Head to your local Good Eggs Thanksgiving marketplace and place your pre-order now:

San Francisco Bay Area  •  Los Angeles  •  New Orleans  •  Brooklyn

Here’s to a happy, healthy and delicious Thanksgiving!

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Meet the Brand New GoodEggs.com

What a summer! Fueled by the bounty of berries, peaches and tomatoes, we’ve made some big strides over the past few months.

We now deliver 7 days a week (for free!) in SF Bay, Los Angeles, New Orleans and Brooklyn. Our community of amazing farmers and foodmakers continues to grow (now over 600 strong!), and thanks to their hard work our marketplaces are stocked with lots of tasty new products, from organic apples to fresh zucchini bread.

Even with all that’s been going on, we’ve never been more excited to announce the biggest changes to Good Eggs yet: a brand new GoodEggs.com! Take a look and you’ll find:

Easier, faster shopping. Lots of improvements large and small, all requested by our community, come together to make shopping much more efficient. Now you can:

Find exactly what you’re looking for with easy search and filters like gluten-free, pasture-raised, vegan and lots more.

Shop everything that’s available each week or just shop for a particular day.

Do it all quickly on our much faster new site!

A new look and feel. We’ve polished up the site! Browse around and you’ll find a simplified header, clearer navigation and tidier product views.

Our Philosophy. As a mission-driven company, we’re thrilled by the prospect of changing the world for the better. We invite you to explore this new section to get a closer look at Good Eggs: why our mission is to grow and sustain local food systems worldwide, what’s so great about local food, and why we think it has transformative power over our lives.

Along with all these changes, this summer has brought us the amazing opportunity to work with Index Ventures and Uprising. Index Ventures has led a round of financing in Good Eggs. We’re so fortunate to have innovative, like-minded organizations partnering with us in our work to improve the way we eat and live.

Autumn’s just around the corner and, as ever, you can count on seeing the seasons change on the new GoodEggs.com. We’re committed to bringing you the best food from folks in your community. Food that tastes like food is supposed to! Apples, pears, winter squash, holiday meals… we’re looking forward to sharing many delicious seasons to come with you.

- Rob Spiro, co-founder and CEO

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New! Easier Browsing & Shopping

Across all of our cities, we’re proud to work with the best local farmers and foodmakers around—it’s their hard work that enables us to have a marketplace chock full of great food! Because their individual production and harvest schedules vary, different items are available on different days. And up until now, our marketplace reflected that: you’d only see items one day at a time, which is just a slice of what we carry.

We’ve heard from customers and foodmakers alike that they’d like to see more of what’s available throughout the week. Great! Starting today you’ll see everything that’s available on Good Eggs, all at once. That means that you’ll no longer have to select your day of delivery ahead of time or toggle between days to find a particular item.

Look for the day icon beneath each product to see the next day it’s available.

 Or click in to the product to see its full availability.

Need to adjust the day you receive an item? Do it right from your basket.

With the ability to see all the products available, we hope browsing and shopping from your local producers is even easier! As always, we’d love your feedback. Let us know what you think at [email protected].

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Many Happy Returns: Our New Packaging Return Program

Here at Good Eggs, we’re committed to building a sustainable business bringing you great local food. One of the ways we’re doing this is by investing in reusable cold packaging—handy ice packs and insulated sleeves—to keep your groceries in top shape.

Our goal is to reuse 100% of our cold packaging to reduce waste. In order to encourage returns, we’re introducing a library lending system for Good Eggs cold packaging. Starting on July 7, you’ll have 30 days from when you receive your order to get your cold sleeves and ice packs back to us. Feel free to put them in your paper bags for easy transport—we'll take it all.* If you have cold packaging hanging around today, we’d love to get it back, but we'll only start counting packaging received after July 7.

There are lots of ways to get packaging back to us. Give it to your delivery driver, leave it outside for us to pick up, or bring it to your local Good Eggs foodhub—we love visitors! You can find a list of addresses on this page.

We’ll remind you of your packaging due date a few times: at checkout, in your order reminder email, when you get your food, and if your return date is getting close.

Out of town around your due date? No problem—just contact your local Community Care team and they can help you postpone it. If we don’t hear from you and your due date passes, we’ll charge $4.99 for the packaging, which we’ll gladly refund whenever we get it back. If you do want to hang on to the cold packaging, that’s cool, too—it's pretty handy for lunches, picnics, and weekend trips.

This is the first step in our process of creating a fully reusable packaging system, which we’ll be road-testing in the coming weeks. As we roll this out, we’d love to hear your thoughts. Send us a note at [email protected]. And until then, many happy returns!

*We’ll gladly take back your used paper bags but due to food safety regulations, we aren’t able to reuse them for orders. We’re working with nonprofits in each of our cities who reuse our paper bags for non-food items.